Marry Me Gnocchi (Printable)
Pillowy gnocchi in a creamy sun-dried tomato and Parmesan sauce with spinach and basil.
# What You'll Need:
→ Vegetables & Herbs
01 - 1 small yellow onion, finely chopped
02 - 3 cloves garlic, minced
03 - 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
04 - 1 cup baby spinach, loosely packed
05 - 1/4 cup fresh basil leaves, roughly sliced
→ Dairy
06 - 1 cup heavy cream
07 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
08 - 2 tablespoons unsalted butter
→ Pasta
09 - 1 pound potato gnocchi, fresh, shelf-stable or refrigerated
→ Pantry
10 - 2 tablespoons olive oil, or reserved oil from sun-dried tomatoes
11 - 1/2 teaspoon chili flakes, optional
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Fill a large pot with water, season generously with salt, and bring to a rolling boil for gnocchi cooking.
02 - Heat olive oil and butter in a large skillet over medium heat. Sauté the chopped onion until translucent, approximately 2 to 3 minutes.
03 - Stir in minced garlic and optional chili flakes; cook for about 1 minute until aromatic, then add chopped sun-dried tomatoes and sauté an additional 1 to 2 minutes.
04 - Pour in heavy cream, bringing the mixture to a gentle simmer. Add grated Parmesan cheese and stir until fully melted. Season with salt and freshly ground black pepper to taste.
05 - Add baby spinach leaves and cook until wilted, about 1 minute.
06 - Place gnocchi into the boiling water and cook according to package directions, typically 2 to 3 minutes, until they float to the surface. Drain thoroughly.
07 - Transfer the drained gnocchi directly into the sauce. Stir to coat evenly, incorporating a splash of reserved pasta water if needed to thin the sauce.
08 - Remove the skillet from heat. Gently incorporate the sliced basil leaves. Serve immediately, garnished with additional Parmesan cheese if desired.
# Expert Tips:
01 -
- This dish is pure comfort food magic with a five-star-restaurant wow factor, but you'll be done in 30 minutes even if you dawdle.
- Every bite delivers a creamy, tangy, and herb-laced surprise—the sort of meal that disappears fast at the table.
02 -
- If you let the sauce boil rapidly after adding the cream, it will separate and lose its smooth bounce—I learned this the hard way on a rushed weeknight.
- Stirring in the Parmesan off-heat makes it melt beautifully instead of going stringy.
03 -
- Don’t skip draining those sun-dried tomatoes; extra oil can overwhelm the sauce rather than enhance it.
- The most critical step: always taste and season the sauce once the Parmesan melts, as the cheese’s saltiness varies a lot.